Name: Rhubarb Cobbler with Vanilla Bean Ice Cream
Ingredients: 2 lb Diced fresh rhubarb; 2 1/4 c Sugar; divided; 4 tb Butter; plus; 4 ts Butter; divided; Juice of one lemon; 1 ts Salt; 1 Egg; 1 tb Baking powder; 1 c Flour; 1/4 ts Grated nutmeg; 1 ts Ground cinnamon; 1 tb Vanilla; 1/2 c Buttermilk; Vanilla bean ice cream; Fresh mint sprigs; Powdered sugar; Cinnamon sugar

Our self-abnegation is thus not for our own sake but for the sake of others. And thus it is not to mere self-denial that Christ calls us but specifically to self-sacrifice, not to unselfing ourselves but to unselfishing ourselves. Self-denial for its own sake is in its very nature ascetic, monkish. It concentrates our whole attention on self—self-knowledge, self-control - and can therefore eventuate in nothing other than the very apotheosis of selfishness. At best it succeeds only in subjecting the outer self to the inner self or the lower self to the higher self, and only the more surely falls into the slough of self-seeking, that it partially conceals the selfishness of its goal by refining its ideal of self and excluding its grosser and more outward elements. Self-denial, then, drives to the cloister, narrows and contracts the soul, murders within us all innocent desires, dries up all the springs of sympathy, and nurses and coddles our self-importance until we grow so great in our own esteem as to be careless of the trials and sufferings, the joys and aspirations, the strivings and failures and successes of our fellow-men. Self-denial, thus understood, will make us cold, hard, unsympathetic—proud, arrogant, self-esteeming—fanatical, overbearing, cruel. It may make monks and Stoics, it cannot make Christians.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Essnce10	8	servings

INGREDIENTS

2	lb	Diced fresh rhubarb
2 1/4	c	Sugar; divided
4	tb	Butter; plus
4	ts	Butter; divided
		Juice of one lemon
1	ts	Salt
1		Egg
1	tb	Baking powder
1	c	Flour
1/4	ts	Grated nutmeg
1	ts	Ground cinnamon
1	tb	Vanilla
1/2	c	Buttermilk
		Vanilla bean ice cream
		Fresh mint sprigs
		Powdered sugar
		Cinnamon sugar

INSTRUCTIONS

Preheat the oven to 375 degrees. Grease a 2-quart casserole dish with 2
teaspoons butter. In a saucepan, combine the rhubarb, 2 cups sugar, 4
tablespoons of butter and lemon juice. Stir and cook until a syrup begins
to form and the rhubarb starts to soften, about 6 to 7 minutes. Remove from
the heat. Using an electric mixer, cream the remaining 2 teaspoons butter
and sugar together. Add the egg. Slowly add the baking powder, flour,
nutmeg, cinnamon, vanilla, and buttermilk. Mix until thoroughly
incorporated and the batter resembles a cake batter. Pour the rhubarb into
a greased 2-quart casserole dish. Pour the batter over the rhubarb. Bake
for 30 to 35 minutes or until the center is done. Spoon a heaping serving
of the cobbler onto a shallow bowl. Place one scoop of the ice cream to the
side. Garnish with fresh mint, powdered sugar, and cinnamon sugar. This
recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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